Okroshka
Diced potato, cucumber, radish, egg, and meat, bound in tangy kvass, the fermented rye-bread drink, and served ice-cold. A defining Russian summer soup, likely originating in the Volga region and a staple at dachas and picnics; kvass is the historically authentic base, though kefir thinned with water is a widely accepted modern substitute.
Meat-optional
⚠ Contains: Dairy, Egg, Mustard, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 liter kvass, or kefir thinned with water
- 3 medium potatoes, boiled and diced
- 3 radishes, diced
- 1 cucumber, diced
- 3 hard-boiled eggs, diced
- 200g boiled beef or ham, diced, optional
- 4 scallions, thinly sliced
- 1/4 cup fresh dill, chopped
- 2 tbsp sour cream, plus extra for serving
- 1 tsp Dijon or prepared mustard
- Salt, to taste
Steps
- Boil the potatoes and eggs, cool completely, then dice along with the radishes, cucumber, and meat.
- Combine the diced vegetables, eggs, and meat in a large bowl with the scallions and dill.
- Whisk the sour cream and mustard into a small amount of kvass to smooth it, then stir into the bowl.
- Pour in the remaining kvass, stirring to combine, and season with salt.
- Chill at least 1 hour before serving.
- Ladle into bowls and top with an extra dollop of sour cream and dill.